This banana cream pie recipe has been handed down through the generations by the women in my family. Most recently, it made the transition from its South African origin to America, as I brought it to college and proceeded to make it a couple times a term for my best friend and me to pig out on and distract from finals week stress. It’s that good.
The first time I tried the American version of this pie, I was completely stunned. I could not believe it was called the same thing, since they were completely different taste-wise, as well as in ingredients.
Unlike the more traditional Banana Cream Pie recipes, this pie is not made with instant vanilla pudding powder, milk and cornstarch, or banana puree baked into a doughy crust. No, this is an entirely new kind of banana cream pie that I thought the world had the right to experience. No baking necessary.
So what makes my family’s recipe so special? Well, Oreos in the crust for a start. You can’t go wrong with a chocolaty, crunchy crust that adds flavour and texture to the filling, rather than being a chewy mess you have to get through to enjoy the good stuff.
Also, there are real slices of banana at the bottom, made tangy and kept fresh with a little lemon juice that cuts the sweetness of the filling and tips you over into a foodgasm. The filling is creamy and rich, and nothing containing cream cheese could ever be a disappointment.
And who doesn’t like to get a little tipsy when eating pie? Well, this might do just that if you have enough of it, since the filling contains rum. The handmade whipped cream finale is literally the topping on the pie.
Disclaimer: This recipe does contain raw egg yolks; however, as salmonella is most commonly found on the outside shell of an egg, there is a very tiny chance that using raw egg yolks will result in ingesting the bacteria. Only 1 in 20,000 eggs are contaminated by salmonella bacteria, so you’re probably going to be fine—but you’ve been warned.
Banana Cream Pie Recipe:
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Servings: 8
- Recipe Level: Easy
- 1 chocolate Oreo crust
- 2-3 bananas
- 2 egg yolks
- ½ cup white sugar
- 1 package cream cheese
- 2 tablespoons rum
- Lemon juice
- 1 cup heavy whipping cream
- 1-2 tablespoons white sugar
- 1 teaspoon vanilla essence
Gather your ingredients together. If you are using small bananas make sure you have at least three. If you have exceptionally long/large bananas, you should be fine with just two. Make sure you use only egg yolks. Save the whites for another project (like meringues) or toss them.
Tip: You can make your own pie crust by crushing the cookie part of the Oreos and mixing with putter, then pressing into a pie dish, but I’m a lazy college student so I just buy one from Winco.
Layer slices of banana in the pie dish overlapping until the entire base is covered in bananas. Squeeze lemon juice over them so they stay fresh. It also adds a delightful tang to the finished product.
In a mixing bowl, combine egg yolks and cream cheese. Add the ½ cup of sugar and the rum, then mix again. When smooth and fully combined, scoop mixture over the bananas and spread evenly to the edges of the crust.
In a separate bowl, whisk the heavy whipping cream, 1-2 tablespoons of sugar, and vanilla essence together until it forms stiff peaks and holds its shape. It should not be runny or “pourable”. In an ideal world, you should be able to hold the bowl upside down and jiggle it and not have the whipped cream move around very much.
When you have the right consistency and its sweet enough to your taste, scoop the whipped cream on top of the filling in the pie dish and spread evenly to the edges of the crust.
Now for the garnishes. For this, I like to use sliced banana or strawberries around the edge near the crust, and sometimes I add chocolate shavings, Oreo crumbles, or a “flake” over the center.
Cut the pie into quarters, then eighths. Lever out a slice and enjoy!
So when finals have got you down (or life in general), and you need a quick pick me up that fills that empty feeling in your soul, this pie will fix everything – even if only for a few, delicious moments.
I originally wrote this post for Spoon University: Oregon State Chapter. But, since I’m forging ahead with my own blog as well, I’m putting it here too. It’s my original content, so I don’t think they can really complain about me moving it to my personal blog as well.
All photos taken by Emma Davis, photographer for the OSU Spoon University chapter, and a super awesome person that I am so glad to have met.